Tuesday, December 24, 2019

Slow Cooker Korean Beef Tacos

For the last several years our family had celebrated a family holiday every June 14th. For most other Americans this is known as Flag Day. In our house it’s known as Colonel Flagg Day.

Fans of the show MASH will remember that Colonel Flagg is the delusional CID/CIA secret ops man who comes to camp and shenanigans ensue. To celebrate this beloved holiday our family gathers together to watch Col. Flagg episode and eat Korean BBQ. 

While these Korean BBQ tacos are by no means authentic, they are delicious. Since they’re made in a slow cooker they couldn’t be easier!

Slow Cooker Korean Beef Tacos
Ingredients
for the Beef
  • 1/2 cup light brown sugar
  • 1/3 cup soy sauce
  • 8 cloves garlic, peeled and crushed
  • 1 teaspoons ground ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 cup onion, finely chopped
  • 1 teaspoon red pepper flakes
  • 3-4 pound boneless chuck roast
for the Coleslaw
  • 1 package shredded coleslaw mix
  • 2 tablespoons red onion, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 lime, juiced
  • 1 dash soy sauce
for the Sriracha Mayo & Assembly
  • 2/3 cup mayo
  • 2 tablespoons sriracha
  • tortillas

Directions:
Combine the first 8 ingredients in a medium bowl. Place the roast into the slow cooker, then pour in the marinade mixture. Cook on low for 7-8 hours.

Combine the coleslaw ingredients together in a large bowl. Let it sit in the refrigerator for 20-30 minutes for flavors to combine. 

Stir the mayo and sriracha together in a small bowl. Using two forks pull shred the beef.

Assemble on the tortillas and enjoy!

Wednesday, December 18, 2019

Tomato Tortellini Soup

This hearty and delicious soup comes together in less than a half hour.

Tomato Tortellini Soup

Ingredients:
1 small onion, diced
1 tablespoon olive oil
4 cloves garlic, crushed
1 teaspoon dried basil
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1 can whole San marzano tomatoes
4-5 cups chicken broth
1 package refrigerated tortellini
1/2 cup heavy cream

Directions:
In a large stock pot or Dutch oven sauté the onion in olive until translucent. Add the garlic and stir for one minute or until garlic is fragrant. Add the spices and stir.

Pour the tomatoes and 4 cups of the broth into the pot. Using a stick blender purée the soup until smooth. Bring to a boil.

Add the tortellini and cook according to package directions.

Remove from heat and pour in the heavy cream. Add additional broth as needed, depending on thickness preferred. Salt and pepper to taste and serve.

Sunday, December 8, 2019

Spicy Cajun Shrimp


A super-fast weeknight dinner. This spicy shrimp comes together in about 15 minutes.


Spicy Cajun Shrimp
Serves 4

Ingredients:
1lb shrimp, thawed
3 Tablespoons butter

3 cloves garlic, crushed
1/2 teaspoon  cayenne 
1 teaspoon paprika
2 teaspoon oregano 
1 teaspoon onion powder
1/2 cup chicken broth
2 tablespoons cornstarch
Salt and pepper to taste


Directions:
Melt the butter in a large sauté pan. Add the shrimp and cook until pink. 

Add the garlic and stir until fragrant, about one minute. Add in the spices and stir to coat the shrimp.

In a small bowl whisk together the cornstarch and chicken broth. Pour into the pan and stir until the broth has thickened. Add salt and pepper to taste.

Serve with grits, mashed cauliflower as shown above, or with a loaf of crusty bread to soak up that sauce!